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Monday, 8 July 2013

Blueberry Fried Fruit Pie

Since discovering how to make these fried fruit pies, I may have become a little obsessed. They are delicious and you can make so many varieties. I'll put up soon how to make your own filling for them, but these delicious blueberry pies are similar to the cherry fried fruit pies I made, except I roll out each individually, which allows me to put in more filling than with the cherry pies.  I find this is great because sour cherry filling is quite strong, but with the sweeter blueberry filling the more the merrier!  I think you'll absolutely fall in love with these! Enjoy!

Blueberry Fried Fruit Pies!
Makes 8 individual fry pies

Make buttermilk in a small measuring cup (or just buy/use buttermilk):
2-3 tsp lemon juice OR white vinegar
Add milk up to ½ cup (lactose-free works well)

Mix together in a large bowl:
3 Tbsp sugar
½ tsp xanthan gum
1 tsp salt

Chop in with a pastry cutter:
1/3 cup butter

When flour/butter mixture looks nice and crumbly, add and mix in:
½ cup buttermilk (from above)
1 egg

You can use your hands to get it thoroughly mixed.  Once well mixed (doesn’t need to be perfectly mixed), cover with plastic wrap and chill 30 minutes, if desired.  (If your dough is cool, you can use right away, but if you’re worried about it being sticky, then best to chill 30 minutes.  I tend to just use it right away and it's fine.)

I like to turn on my oil to heat up right about now.  Fill a large, low-sided saucepan ½ - 1” deep with oil (whatever kind you prefer for frying – I tend to use Canola). 

Set the oil over med-high heat.  (Reminder: Make sure your pan has high enough sides that oil won’t splatter out easily, but low enough you could get your spatula in to help flip over your fried pies)

Roll a plum-sized piece of dough between two pieces of plastic wrap to form an oval that is 1/8 – ¼” thick. Pull off the top layer of plastic wrap.  
It doesn't need to be a perfectly shaped oval. You'll shape it later. Here it is after pulling off the top layer of plastic wrap.
Spoon into the middle of the oval:
2 Tbsps Blueberry Pie Filling (Luckily, most canned pie fillings are gluten-free! You can also make your own fruit filling like you would for a pie.  Mix together and cook in a saucepan until fruit is cooked/thickened. Let cool before using in this recipe)

I found you can use even a bit more than this, you just don't want it squeezing through the sides.

Use your plastic wrap to help you fold over the dough.  Press the edges of the dough through the plastic wrap (aka, just press through the plastic wrap to help seal the edges – remember, gluten-free dough tends to be stickier than normal dough, so this way you don’t end up pulling off any dough!) 

Isn't this great! So easy. Just fold it using the plastic wrap and press together.
Trim your pie using a pizza cutter to get a nice smooth edge.  You can save the excess dough and re-use. 

Place pie carefully on a plate lined with plastic wrap until ready to fry.   Repeat with remaining dough until you’ve made ~8 fruit pies. 

Once I had a layer of pies ready, I just put a layer of plastic wrap on top of them and added another layer of pies.  They're pretty durable.

When oil is nice and hot (I tend to throw in a piece of dough to see if it’s bubbling nicely when it enters the oil), carefully lower your fruit pies into the hot oil.  Cook a few at a time, so the pan isn’t overcrowded, and it’s easy for you to flip them over.   It’s easiest to use a slotted spatula to help flip them over and remove them from the oil when they’re done.

Let each fry pie cook until nicely browned on each side.  (a few minutes per side seems to do it)
Remove from oil and place on a paper-towel lined baking sheet to cool.  These don’t absorb much oil, which is terrific! 

Freshly fried! Yum!

These can be eaten hot, warm or cool. Sprinkle with powdered sugar just before serving. They're best fresh, but we store leftovers in a Tupperware and re-heat in the toaster oven. 


  1. Hi, do you have a recipe for puff pastry?

    1. Not yet. I've done some work on croissants, but I want to keep working on them before I post anything - but the idea for puff pastry will (I hope) be the same.

  2. ok thanks - i look forward to seeing them

    1. The link to the puff pastry - hopefully you already noticed that I posted it, but if not, here you are!